Real pampushki, prepared with yeast, can be tasted not only in your grandmother’s kitchen or in a restaurant with national cuisine.
You can make them yourself, and our advice will only help you with this.
1. First, let's talk about flour. It should be wheat and premium grade, but whole grain is not suitable for this purpose.
2. It is recommended to take fresh yeast, not dry, and dilute it in water, the temperature of which is approximately 40 degrees.
3. If all ingredients must be taken exclusively in the quantities specified in the recipe, then this rule does not work for flour - you may need more or less of it. Therefore, add it gradually and knead the dough until it stops sticking to your palms.
4. Cover the finished dough with cling film and put it in a warm place without drafts for 1.5 hours.
5. When the dough has risen, knead it, and then, using your hands greased with vegetable oil, cut it into pieces, from which you will mold balls the size of a tennis ball.
6. Now you can place the future donuts on a baking sheet lined with baking paper, keeping a “distance” of 1.5-2 cm between the dough pieces.
7. Do not rush to put the pampushki in the oven – let them stand under cling film for another 30-40 minutes. After this time, put the result of your labors in the oven preheated to 180 degrees for 20-30 minutes.
Earlier we told you how to make a cottage cheese casserole in a frying pan – tender and aromatic.
